Veggie Power Blend™Recipes Mann’s Veggie Power Blend™ is a colorful variety of to clean, prep and process. It’s an extremely julienne vegetables creating a party on your plate. versatile product that can be utilized raw, pickled or Seven superfoods come together in one bag: cooked with the opportunity to be included golden beets, broccoli stalks, kohlrabi, Brussels in a wide variety of menu applications such as sprouts, carrots, kale and radicchio. appetizers, salads, sandwiches, and entrees. The blend of veggies oers an unprecedented Please enjoy the recipes provided and let us know convenience for operators, who would otherwise how you’re serving Mann’s Veggie Power Blend™: need to purchase a very large quantity of dierent email [email protected]. raw products AND apply significant labor hours Bon appetit! Mann’s Lemon Champagne Slaw 4 TB Lemon zest Procedure for one 2-pound foodservice pack 1/2 C Honey of Mann's Veggie Power Blend™ 1/2 C Champagne vinegar 1. In a bowl, combine parsley, lemon zest, honey and vinegar. 1 C Olive oil Whisk to dissolve honey, then slowly add oil to combine. 2 LB Mann's Veggie Power Blend™ 2. Pour dressing over Mann's Veggie Power Blend™, 1 C Crumbled blue cheese blue cheese, raisins and salt. Toss well to combine. 1 C Golden raisins 3. Hold refrigerated, up to 24 hours. 2 TSP Salt Mann’s Sour Cherry BBQ Panini 6oz Prepared BBQ Pulled pork Pickled Sour Cherry Slaw 1 C Pickled sour cherry slaw (sub recipe) 1 ½ C Champagne vinegar 2 TB Herb cheese spread (ex. Alouette) ¼ C Salt 2 EA Challah bread, 1/2 inch slice 3 TB Black pepper, ground 1 T Butter, unsalted 6 TB Garlic, chopped 2 C Cherry juice per sandwich Procedure 1½ LB Mann's Veggie Power Blend™ 1. Spread 1 tablespoon herb cheese evenly on each slice of 1 C Dry sour cherries, chopped challah bread. 2. Top 1 slice of challah bread with pulled pork, pickled Procedure 3 quarts of pickled slaw sour cherry slaw, and top with second slice challah 1. In a 1 gallon work bowl, combine champagne vinegar, bread – press together. salt, black pepper, garlic and cherry juice. Mix thoroughly 3. Heat medium sauté pan or flattop grill to medium heat. to combine. 4. Place 1/2 tablespoon butter in pan, let melt and coat 2. Add Mann's Veggie Power Blend™, let sit in brine liquid bottom of pan. for 2 hours. 5. Place sandwich in pan and let it brown on one side 3. Aer 2 hours, drain o excess liquid. Add in dry sour for 2 minutes. With a spatula, apply light pressure cherries. on sandwich. Remove from pan. 4. Hold refrigerated for up to 24 hours. 6. Add in the other 1/2 tablespoon of butter to pan, let melt. Repeat browning sandwich on the second side. 7. Remove from pan, serve sliced in half. Fiery Power Blend Arepa This northern South American flatbread is filled with lime-agave & aji chile-tossed Power Blend, queso crumbles and shredded pork carnitas Arepa Put all the Power Blend in a mixing bowl then add the 2 C arepa flour jicama and onion and toss it all together. Salt to taste. 2 TSP kosher salt In a small mixing bowl, whisk the Aji Amarillo Dressing, 2 TB vegetable oil lime juice, olive oil, salt and several generous grinds of Combine arepa flour and salt in a medium bowl. Make a well black pepper. Pour the dressing over the power blend in the center and add 2 ½ cups warm water. Using a wooden “salad” and toss gently to combine. spoon, gradually incorporate dry ingredients, stirring until no If you’re not serving it right away, cover the bowl tightly with dry lumps remain. Let rest 5 minutes to hydrate. Knead plastic wrap and keep it in the refrigerator for up to 4 hours. dough a few times in bowl, then divide into 8 pieces. Roll Right before serving, sprinkle the slaw with the crumbled each piece on work surface into a ball, then gently flatten pork rinds and peanuts, toss just to combine, garnish with to about ½” thick and about 4” in diameter. Heat 1 table- chopped cilantro and green onions, checking the salt once spoon oil in a large nonstick skillet over medium heat. more and serve. Add 4 arepas “patties” made into circles, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook Pork Carnitas (keep uncovered) until other side is golden brown, 6–8 1 TB chili powder minutes. Transfer arepas to a wire rack and let cool slightly. 1 TSP ground cumin Repeat with remaining oil and dough as needed. Split arepas 1 TSP dried oregano with sharp serrated knife and stu with fillings; serve with 2 TSP salt, or more, to taste lime wedges for squeezing over. Notes: Arepa flour is 1 TSP ground black pepper precooked corn flour, not to be confused with masa harina. 4 LBS pork shoulder, excess fat trimmed Sometimes sold as masarepa or harina precocida, it can be 4 cloves garlic, peeled found in Latin markets and some supermarkets. Harnia P.A.N. 2 onions, quartered used for this recipe 2 oranges, juiced 2 limes, juiced Aji Amarillo Lime-Agave Dressing 1 C mango puree In a small bowl, combine chili powder, cumin, oregano, 2 TB Dijon mustard salt and pepper. Season pork loin with spice mixture, 3 TB aji amarillo paste rubbing in thoroughly on all sides. Place garlic, onions, 2 TSP agave nectar or honey orange juice, lime juice and seasoned pork shoulder into Grated zest of 1 lime a slow cooker. Cover and cook on low heat for 8 hours or 1 TB freshly squeezed lime juice high for 4-5 hours. Salt to taste Remove pork shoulder from the slow cooker and shred Power Blend “Salad” the meat before returning to the pot with the juices; 1 medium jicama, peeled and sliced into 2-inch-long season with salt and pepper, to taste, if needed. Cover matchsticks and keep warm for an additional 30 minutes. 2 C Mann's Veggie Power Blend™ Preheat oven to broil. Place carnitas onto a baking sheet ½ medium red onion, thinly sliced and broil until slightly crisp and crusted, about 3-4 minutes. ⅔ C Aji Amarillo Lime-Agave Dressing Juice of 1 lime For plating 2 TB extra virgin olive oil Pork Carnitas 1 TSP kosher salt Lime wedges (for garnish) Freshly ground black pepper Crumbled queso fresco 1 C crumpled pork rinds (chicharrón) Aji Lime-Agave Power Blend ½ C salted roasted peanuts, coarsely chopped Add a few ounces of pulled pork into the split arepa, 1 TB finely chopped fresh cilantro 1-2 ounces of the Power Blend “salad” and 1 teaspoon 3 EA Green onions, thinly sliced crumbled queso freso per each arepa and repeat as desired. Serve with lime wedges for squeezing into. This entire recipe makes about 10-12 Power Blend Arepas. Pineapple Pesto Chicken Wrap 1 C Mann's Veggie Power Blend™ Procedure to yield 1 – ½ cups 2 TB Pineapple pesto (sub recipe) 1. In a food processor or robot coup; combine parsley, 4 OZ Rotisserie chicken, shredded pineapple, basil, garlic, olive oil, and parmesan cheese. 2 TB Citrus aioli (sub recipe) Pulse or process to desired consistency. 1 EA 12-inch wheat tortilla 2. Hold refrigerated, up to 48 hours. Procedure per wrap Citrus Aioli 1. In a small bowl toss 1 cup of Mann's Veggie Power 1 ½ C Mayonnaise Blend™ with 2 tablespoons of pineapple pesto. 2 TB Lemon juice 2. Spread citrus aioli evenly across tortilla, leaving 2 TB Orange juice ½-inch border. Procedure to yield 1 – ½ cups 3. Add shredded chicken and dressed Mann's Veggie 1. In a 1 quart work bowl; combine all ingredients, mix Power Blend™. thoroughly to combine. 4. Like a burrito, fold sides inward then roll from top to 2. Hold refrigerated, up to 48 hours. bottom. Slice in half to serve. Pineapple Pesto 2 TB Fresh flat leaf parsley, chopped 1 C Pineapple, diced 2 TB Fresh Basil, chopped 1 TB Fresh Garlic, chopped ⅔ C Olive oil Bacon Veggie Skillet 2 TB Hot Chili Oil (ex. Dynasty) 6. When finished cooking transfer to plate (if using a cast-iron ½ C Eggs, whisked skillet leave in pan for added visual). ½ C Water 7. Drizzle with spicy crema and sprinkle with green onion. 1 TB Flour 1 ¼ C Mann's Veggie Power Blend™ Spicy Crema 2 TB Prepared bacon, chopped 1 ¼ C Mexican crema ½ TSP Salt ¼ TSP Cayenne pepper 1 TB Green onion, thinly sliced 2 TB Sriracha sauce 2 TB Spicy Crema (sub recipe) Procedure yields 1¼ cups per skillet Procedure Combine ingredients in a bowl and mix to blend. 1. Warm a 9-inch non-stick skillet (or cast-iron skillet) over medium heat then add chili oil to coat the pan. 2. In a bowl whisk together eggs, water, and flour until smooth. Serving options: 3. Add Mann's Veggie Power Blend™, bacon and salt; toss • For a breakfast application serve topped with a fried until ingredients are combined. egg in a cast iron skillet. 4. Pour vegetable-egg mixture into skillet and spread out • For a side application, serve topped with a grilled to fit skillet. Cook on one side for 5-6 minutes or until protein (i.e. chicken, steak, shrimp, etc.) lightly golden brown. 5. Once skillet is golden brown on one side, use a rubber spatula to lightly pull away the contents of pan from the sides, flip contents and transfer pan to a 350- degree oven for 15-18 minutes or until eggs are firm set.